Comparison of Two Derivatization Methods for the Analysis of Fatty Acids and Trans Fatty Acids in Bakery Products Using Gas Chromatography

Figure 2

GC-FID chromatograms of the total FAs for a sample of bakery products (biscuit) derivatized by the KOCH₃/HCl method (a) and TMS-DM method (b) 1 = C12:0; 2 = C14:0; 3 = C16:0; 4 = C18:0; 5 = C18:1 t9; 6 = C18:1; 7 = 18:2 9t,12t; 8 = C18:2; 9 = C18:3; 10 = C20:0; 11 = C22:0, 12 = C24:0, IS = C15:0.